White Chocolate Brioche with Pearl Sugar Draft

How I make it

Dough (the night before)

1. In a stand mixer bowl fitted with the dough hook, combine the flour, yeast, milk, sugar, eggs, yolk and vanilla. Knead for 5-6 minutes, until the dough starts to come together.

2. Add the salt, then with the mixer running add the butter cubes a little at a time, until fully worked into the dough. This takes a while, and that's fine.

3. Add the chocolate and mix just until evenly distributed.

4. Wrap the dough well in plastic wrap, flatten into a disk and refrigerate overnight.

Shaping and baking

1. Pinch off 60-70 g pieces of the cold dough, about the size of a ping-pong ball. Roll into balls and place in brioche or muffin tins.

2. Cover and let rise in a warm spot for 30-40 minutes, until doubled. Meanwhile, preheat the oven to 350°F (175°C).

3. Beat the yolk with the milk or cream, brush over the brioches and sprinkle with a little pearl sugar.

4. Bake for 10-12 minutes, until golden. Let cool slightly.

5. Serve warm, on their own or with a little jam or butter.

What I've learned

• At the end of kneading the dough is very sticky and looks impossible to work with. After a night in the fridge it rises a little, firms up and is easy to handle.
• I wrap the dough well so it doesn't pick up fridge smells.